Preheat an oven to 375°F. Place the cut eggplant into a strainer and cover generously with salt. Place a plate on top and add some weight. Let it sit for 15 minutes. This will remove some of the moisture from the eggplant.
On a plate, combine the flour, salt, pepper, garlic powder, and cayenne. In a bowl, combine the egg and milk. On another plate combine the panko, oregano, basil, and thyme.
Take a slice of eggplant and dip it in the flour mixture. Cover it well in flour. Dip it in the egg mixture.
Place the floured pieces of eggplant in the egg mixture. Cover it completely. When you pull it out, make sure to let any excess liquid drip off the eggplant and then place it in the panko mixture.
In a pan add a ½ inch of peanut oil and let the oil heat up. It is ready when you add a small piece of panko and the oil sizzles (roughly 360°F). Add the breaded eggplant and fry for 2 minutes per side (or until golden brown). Make sure to not overcrowd the pan.
In a baking dish, add a layer of marinara sauce. Place a layer of eggplant. Add mozzarella. Repeat this until your dish is full. On the top layer add the fresh mozzarella. Cover and bake for 35-40 minutes.
Uncover and set it under a broiler for 5-10 minutes (or until the cheese is bubbly). Let it rest for 10 minutes after cooking to allow for easy serving.
